Saturday, April 2, 2011

Peas Paneer Pulao

                                                     
 Ingredients:

Basmathi Rice-2 cups
paneer or tofu - 50 gms
Green peas-1 cup(soaked or frozen)
Onion - 2 (thinly sliced)
Mint leaves - 1 bunch
Ginger Garlic paste - 2 tspns
Green chillies - 4
Curry Leaves - 1 stalk
oil - 2 tspns
Ghee - 2 tspns
Green Cardamom - 3
Cloves - 4
Cinnamon - 1 inch piece
Star anise - 1
Bay Leaf - small size
Cashewnuts - 10

Preparation

  1. Wash basmathi rice with cold water for thrice.  
  2. In a pressure cooker heat 2 tsp cooking oil and 2 tsp ghee.
  3. Add Green Cardamom, Cloves, Bay Leaf and Star anise.
  4. When it starts popping, stir in green chilles, ginger garlic paste ,mint leaves and salt.
  5. Add curry leaves and fry on high flame for 1 minute.
  6. Add finely sliced onion and fry on a medium flame.
  7. Add green peas to it and leave it for 3 mins.
  8. Now add 3 cups of water to it and let it boil.
  9. When water starts boiling add the washed basmathi rice and close the cooker lid.
  10. Let the rice cook for 2 whistles.


     Switch off gas flame. Allow the cooker to cool naturally. 
     Garnish with  fried cashew nuts and fried tofu.
(Cut tofu into cubes and shallow-fry the tofu cubes in oil.
Fry until golden brown  turning over frequently to ensure even browning.
When the tofu cubes have browned - place them onto a plate lined with kitchen paper so that the excess oil is absorbed away.)
    Serve pulao with any raita or veg kurma .

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